食品与机械2011，Vol.27Issue(4)：29-31,68,4.DOI:10.3969/j.issn.1003-5788.2011.04.007
干豆角发酵过程中的成分变化
Study on composition change of dried cowpea fermentation
谭兴和 1时莎莎 2谭亦成 1蔡文 2王锋 1刘甜甜2
作者信息
- 1. 湖南农业大学食品科技学院,湖南长沙410128
- 2. 食品科学与生物技术湖南省重点实验室,湖南长沙410128
- 折叠
摘要
Abstract
In order to make a new kind of cow pea food, using dried cowpea and chilli as raw material to ferment together, studied the relationship between the water content of dried cowpea, the ratio of cowpea to chilli and the content of nitrite, free amino acids, vitamin etc. The sensory evaluation to different samples was studied at the same time. It showed that, after 30 d ferment, the content of nitrite was the lowestCnear 0%); the content of free amino acids was the highest, from 3. 4% to 4.0% ;and the sensory quality was the best. The appropriate water content was 15%, and the most appropriate ratio of dried cowpea to chilli was 1 : 3.关键词
豆角/发酵/亚硝酸盐/Vc/氨基酸Key words
cowpea/ fermentation/ nitrite/ vitamin C/ free amino acids引用本文复制引用
谭兴和,时莎莎,谭亦成,蔡文,王锋,刘甜甜..干豆角发酵过程中的成分变化[J].食品与机械,2011,27(4):29-31,68,4.
